温度对唇鱼骨消化组织消化酶活性的影响  

Effects of Temperature on Activity of Digestive Enzymes in Hemibarbus labeo

作　　者：吴旋[1] 贾志超[1] 张家全 兰淑平 宁博[1] 季延滨[1] 白东清[1] 

机构地区：[1]天津农学院水产科学系天津市水产生态及养殖重点实验室,天津300384 [2]天津市西青区精武镇农业服务中心,天津300382 [3]天津市天祥水产有限责任公司,天津301500

出　　处：《天津农学院学报》2012年第4期32-35,共4页Journal of Tianjin Agricultural University

基　　金：天津市农业科技成果转化与推广项目"环保型渔用配合饲料引进与研发技术"(08050507)

摘　　要：以唇鱼骨为研究对象,分析了不同温度对唇鱼骨体内蛋白酶、淀粉酶和脂肪酶活性的影响。结果表明:在一定的温度范围内,唇鱼骨消化组织蛋白酶、淀粉酶、脂肪酶的活性随着温度上升均呈先上升、后下降趋势。唇鱼骨肝胰脏、前肠、中肠蛋白酶和淀粉酶的最适温度均为40℃,后肠蛋白酶和淀粉酶活性的最适温度均为35℃;肝胰脏、前肠、中肠脂肪酶活性的最适温度为45℃,后肠的最适温度为40℃。It is studied the effects of temperature on the protease, amylase and lipase activities in digestive tissues of Hemibarbus labeo. The results show that in the setting temperature ranges, the activities of protease, amylase and lipase show the trend of increasing first and then decreasing. The optimum temperature for the protease and amylase activities in the hepatopancreas, forgut, midgut of Hemibarbus labeo were 40℃. The optimum temperature for the protease and amylase activities in the hindgut of Hemibarbus labeo were 35℃. The optimum temperature for the lipase activities in the hepatopancreas, forgut and midgut were 45 ℃, while in the hindgut, the optimum temperature for the activity of lipase was 40 ℃.

关 键 词：唇舒 温度 消化酶 

分 类 号：S912[农业科学—水产科学]